Emily Rancer

All right, Cal Poly. I’ve finally got a recipe that’s going to make you run for an apron that’s as snazzy as mine. It’s a mixture of your favorite college ingredients: alcohol and cake. I know, I’m a mind reader. For those of you non-alcoholics, Kahlua is a Mexican coffee liqueur that can be used to make one of the most awesome cake recipes you’ll ever have.

Kahlua cake

1 box dark chocolate cake mix

1 package (3 3/4 oz.) instant chocolate pudding mix

2 cups sour cream

1 package (12 oz.) chocolate chips

1/2 cup oil

2 eggs

1/2 cup Kahlua

Mix all the ingredients by hand and pour into a greased bundt pan (or a 9 x 9 baking pan if you don’t have that). Bake at 350 degrees for 45 to 50 minutes (but check around the 35 minute mark for doneness). Don’t overbake, as the cake can dry out quickly.

Let cool 20 minutes and remove from pan (if you use a normal baking pan, you can leave it in). Sprinkle powdered sugar on top and slice.

Emily’s cooking tip of the week:

Although this recipe is my mom’s, you can find tons of recipes that use alcohol on the Food Network’s Web site at www.foodnetwork.com. By just searching “vodka,” 204 recipes for meals and drinks come up, including pasta with pepper vodka sauce and vodka lemon-meringue layer cake. The site has thousands of free recipes and menu ideas for any budget and occasion.

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